This Garlic Ginger Chicken stir fry recipe is low in fat and high in fiber and essential vitamins. It is a low sodium recipe because spices and garlic are predominately used in order to add flavor rather than salt or soy sauce like many other Asian recipes.

This is easy to make and tastes delicious. It has just around 450 calories, and a whopping 49 grams of protein (see nutrition information below), making this an excellent meal after a hard workout.

You can easily add a personal twist to this recipe by adding different spices or substituting your own favorite vegetables (optional veggies: zucchini, carrots, sugar snap peas, asparagus, bean sprouts, broccoli, red or yellow peppers, bamboo shoots, water chestnuts, red beans, etc.).

2-3 Chicken breasts
2 Onions
1 Red pepper
1 Green pepper
16 oz. Mushrooms

2-3 Fresh garlic cloves
1 ½ Tbs. Ginger (to taste)
2 Tbs Brown Sugar (to taste)
1 Tbs Vegetable oil
or Sesame oil
Soy Sauce (to taste- be mindful that soy sauce will quickly negate this otherwise low sodium stir fry recipe)

Prep this recipe by pre-cutting all of your veggies into your desired size. Some vegetables take longer to cook than others so be mindful of different ideal cooking times when adding any extra veggies to this recipe.

Cut the chicken breasts into bite size pieces and brown them with minced garlic in vegetable oil using a large saucepan or wok. Add the brown sugar, ginger and (diced) onions shortly after in order to allow them plenty of time to brown and caramelize. Once the chicken is fully cooked add the seasoning to taste, and all of the rest of the chopped vegetables.

Once the vegetables are cooked to satisfaction, dinner’s ready!

This low fat chicken stir fry makes roughly 6 servings and tastes great over whole-wheat noodles, brown rice or quinoa, or with a side of beans.

Nutrition Information

Calories: 453
Total Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 69 mg
Sodium: 560 mg
Potassium: 1,602 mg
Total Carbohydrate: 60 g
Dietary Fiber: 15 g
Sugars: 24 g
Protein: 49 g